1 c. bread crumbs
1/2 stick (2 oz.) butter for the bread crumbs
1 stick (4 oz.) butter for the onions
2 c. very sm. onions, blanched and peeled
4 lg. yellow onions, peeled and chopped
2 tbsp. flour
1/2 tsp. salt
Black pepper, freshly ground, to taste
1/2 c. good brown gravy
1 tsp. Dijon-style mustard (Grey Poupon)

Fry the bread crumbs in a pan with the butter. Cook just until they are golden brown, stirring all the while.

Melt the butter in a large skillet and add the onions, both kinds. When they are a light brown, add the flour and stir until the flour thickens the dish a bit. Add the salt, pepper, brown gravy, and mustard. Bring to a simmer and serve with the bread crumbs on top.